A hearty and flavorful casserole combining tender chicken, creamy potatoes, and a spicy kick.
Preheat your oven to 350°F and grease a 9x13-inch baking dish.
Using a non-stick spray or butter ensures easy cleanup later.
In a bowl, mix the chicken pieces with the buffalo sauce until well coated.
Let the chicken sit in the sauce for a few minutes to absorb the flavors.
In another bowl, combine the potatoes, ranch dressing, and half of the shredded cheese.
Cut the potatoes into even-sized pieces for uniform cooking.
Spread the potato mixture evenly in the prepared baking dish.
Press the mixture gently to create an even layer.
Layer the marinated chicken over the potato mixture.
Ensure the chicken pieces are evenly distributed for consistent cooking.
Mix the cornflake crumbs with the melted butter and sprinkle over the chicken.
For a crunchier topping, use slightly crushed cornflakes.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes.
Check the chicken's doneness with a meat thermometer; it should read 165°F.
Sprinkle with fresh green onions before serving.
Serve hot for the best flavor and texture.
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